Chicken Parmigiana
Crispy breaded chicken cutlets baked in rich marinara sauce and topped with melted mozzarella and parmesan.
Ingredientes
- 4 boneless skinless chicken breasts · halved horizontally to make cutlets
- 1/2 cup all-purpose flour
- 2 large eggs · beaten
- 1.5 cup Italian breadcrumbs
- 2 cup marinara sauce · store-bought or homemade
- 1.5 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil · for frying
- salt and black pepper · to taste
Preparación
- 1
Prepare the chicken
Place chicken breasts between plastic wrap and pound to an even half-inch thickness. Season both sides generously with salt and pepper.
- 2
Bread the cutlets
Set up three shallow dishes with flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, dip in egg, then press firmly into breadcrumbs to coat evenly.
- 3
Pan-fry the chicken
Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken for 3 to 4 minutes per side until golden brown and crispy, then transfer to a plate.
- 4
Bake with sauce and cheese
Preheat oven to 400 degrees F. Spread a thin layer of marinara in a baking dish, place the fried cutlets on top, and spoon the remaining sauce over each. Top with mozzarella and parmesan, then bake for 15 minutes until bubbly.
